February 27, 2006

Update #3 Int'l Food Blogs

Although it was just a short time ago that I provided an update this new batch if baked.  Here are 2 dozen international food blogs joining the world of food blogs.  I'll update the master list shortly.

Argentina

Pomelo Pleasures

Australia

Benjamin Christie

Breakfast Blog

For the Fork & the Spoon

Kitchen on Clarendon

My Favorite Plum

Not Just Desserts

Sarah Discovers How to Eat

Sydney Food Diary

Taott!

We Do Chew Our Food

What I Cooked Last Night

Austria

The Flying Apple

Greece

Domestic Cat

Hungary

Chiles & Vanilla

Italy

Restaurants with umpf

Singapore

Nook Bistro

The Greedy Goose

Spain

Green Olive Tree

Switzerland

Dilek' ce

Turkey

Portakal Agaci

Zen in the Kitchen

United Kingdom

Fiordizucca Goes English

Gastrochick

Lemon Soul

Rustic

Feb 27, 2006 10:00:00 AM | International World of Food Blogs

12 Comments

Andreea

And another additon for Belgium - Glorious Food and Wine :)

Posted by: Andreea | February 28, 2006 at 03:42 AM

Domestic cat

Thank you for including me to the new bloggers list but I wanted to remind you that my blog "domestic cat" is from Turkey, not Greece. I am Turkish who is living in Greece now. Thank you and sorry for the trouble that I might cause.

Posted by: Domestic cat | February 28, 2006 at 06:55 AM

Domestic cat

Thank you for including me to the new bloggers list but I wanted to remind you that my blog "domestic cat" is from Turkey, not Greece. I am a Turkish woman who is living in Greece now. Thank you and sorry for the trouble that I might cause.

Posted by: Domestic cat | February 28, 2006 at 06:56 AM

zsofi

Thank you very much for including me in the list!

Posted by: zsofi | February 28, 2006 at 01:08 PM

betul

Thank you, Jeanne.

Posted by: betul | March 02, 2006 at 04:48 AM

Katy

Wow. I was just doing a little search and found my link on your page and just wanted to say thanks for including me. Take care!

Posted by: Katy | March 02, 2006 at 10:30 AM

ejm

Excuse me for nagging... still hoping to see USA entries included on this otherwise wonderful international list.

-Elizabeth

Posted by: ejm | March 03, 2006 at 10:22 PM

Jeanne

Elizabeth:

With a f/t position managing people and strategy I'm lucky to get two posts done a week. I'm also in a f/t training program and working on hours with clients. I can't even begin to think about building a USA version now. Maybe you want to fill that niche?!

Posted by: Jeanne | March 05, 2006 at 06:40 AM

ejm

Just thought I'd ask. I thought it might be nice to have USA represented in the International list. I'll see what I can do...

-Elizabeth

Posted by: ejm | March 06, 2006 at 04:05 PM

shaz

thanks alot for adding me to your list! :) continue the great work. cheers!

Posted by: shaz | March 08, 2006 at 03:59 PM

Next »

The comments to this entry are closed.

NEXT POST
Formaggio de Piedmont* Central to the story, and production of cheese in this region is the town of Bra, in the province of Cuneo. The area's culture is built upon the history of the nomadic herdsmen who came across the valleys with their animals to the plains with their herds. As a result there are many dairy farms and cheese makers in the area. Piedmont also claims eight DOP (Denomination of Protected Origin) cheeses so production is highly controlled, designated to a specific region that guarantees adherence to traditional methods. One of those eight is Gorgonzola a fairly well known blue cheese here in the States. Another veined blue popular with Italians is Castelmagno, a nutty-tasting cow's milk cheese from the region. It's named after Saint Magnus and dates back to the 12th century. So prized and valued it was used as currency to pay rent to the Marquis of Saluzza for use of his pastures. Production is limited to 6,000 wheels a year with only 200 of this yield exported to the States. The city of Bra, birthplace of the Slow Food movement, also carries it's name on a few DOP cheeses include Bra Tenero a young, semi-soft cheese; Bra Duro which is age 3 months or longer, and has a bigger taste and firmer texture than it's younger version. Today Bra is the site for the Slow Food Cheese Festival. Robiola di Roccaverano, is the only Italian goat's milk cheese to possess the DOP label. The goats are raised on the...
PREVIOUS POST
Sticky Gold Today begins a series on maple syrup. Over the next few weeks all thoughts and writings will be turned toward this very American product. One of the life’s simplest extravagances is maple syrup. People go crazy for this liquid and very edible form of gold. I have a Canadian friend who when invited to attend a brunch will ask, will there be pancakes? If so, she’ll arrive at the event open her bag and a jug of pure Canadian syrup is placed on the table—later it is tucked back into the bag. I also remember my Dad bringing home a very coveted gallon of maple syrup from a friend newly transplanted to Vermont. Don’t even think of passing the inferior stuff around the breakfast table. New Englanders can’t be fooled. The production of maple syrup traces back beyond the Colonial period and into Native American culture. The North American Maple Syrup Producers bulletin suggests one legend involving a Native American chief who “supposedly hurled his tomahawk (probably in disgust) at a tree. The tree happened to be a maple, and sap began to flow. The clear liquid that dropped from the wound was collected in a container that happened to be on the ground below. His wife, believing the liquid was water, used it to cook venison. Following cooking, both the meat and the sweet liquid that remained were found to be delicious. Retracing how this occurred revealed that sweet sap from the maple trees was the only difference.” Another...

jeannebee

what happens to the hole when the donut is gone?

Joy
Alicefeiring
The Typepad Team

Search

Recent Comments